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Donal Skehan
Gnarly Chicken Kebabs | DonalSkehan.com
  • light-meals

Gnarly Chicken Kebabs

October 12

The chicken kebab recipe here is made all the more tender marinated in yoghurt which prevents the chicken from drying out during cooking.  Chicken thighs is best for this recipe as you will be left with tender chicken once cooked. 

Toum is a Lebanese garlic sauce which is essential to serve with these kebabs.  Once made, the toum keeps really well in the fridge for several weeks as it is very stable. 

Serve it all with the salad and it’s very yummy meal indeed.

  • serves Serves 8
  • time 60

Method

  1. 1. Place the chicken in a large dish or container. In a separate bowl, combine the yoghurt with the spices, cider vinegar, olive oil and plenty of salt & pepper. Pour over the chicken, mixing well. Cover and leave to marinate in the fridge for at least 2 hours or overnight for best results.
  2. 2. Thread the chicken pieces onto metal skewers.
  3. 3. Heat a large griddle pan (or a bbq) to a high heat. Cook the chicken, in batches, turning every few minutes, until they are cooked through and slightly charred. Keep the cooked kebabs in a warmed dish to catch the resting juices.
  4. 4. For the Toum: Peel the garlic cloves and remove the cores with a knife.

    Add the cloves to a small food processor with plenty of salt and blitz for a few minutes until they are really chopped down.

    With the motor running, start to gradually add the oil, alternating with the lemon juice, until you have a really smooth and glossy light sauce like mayonnaise.
  5. 5. Kebab shop salad: In a bowl toss the red cabbage with the sweet apple cider vinegar, 2 tbsp of the extra virgin olive oil and plenty of salt & pepper.

    Add the tomato and cucumber in a dish and drizzle with the remaining oil and a good sprinkle of sea salt.

    Once all the kebabs are cooked, serve them, with the resting juices, on warmed flat breads in foil containers, kebab shop style, adding dollops of toum and the macerated cabbage, tomato and cucumber, baby gem leaves, herbs, a good squeeze of lemon juice and a sprinkle of sumac.

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Ingredients

2lbs skinless, boneless chicken thighs, cut into pieces

6oz natural yoghurt

1 ½  tsp ground coriander

2 tsp ground cumin

1 tsp sweet smoked paprika

6 cardamom pods, cracked and seeds roughly ground

1 tbsp cider vinegar

3 tbsp olive oil 

Sea salt & freshly ground black pepper

 

For the Toum:

90g garlic cloves (about 2 bulbs)

230ml light olive or other neutral oil

75ml lemon juice

 

Kebab Shop Salad:

½  Red cabbage, shredded

2 tbsp sweet cider vinegar 

3 tbsp extra virgin olive oil

9oz ripe medium tomatoes, sliced into wedges

½ a cucumber, peeled, cored and sliced into half moons

Flat breads or pittas, warmed 

Leaves of 2 baby gem lettuce heads

Small handful mint leaves

Small handful coriander leaves 

Lemon wedges, to squeeze

Sumac, to sprinkle

1kg skinless, boneless chicken thighs, cut into pieces

180g natural yoghurt

1 ½  tsp ground coriander

2 tsp ground cumin

1 tsp sweet smoked paprika

6 cardamom pods, cracked and seeds roughly ground

1 tbsp cider vinegar

3 tbsp olive oil 

Sea salt & freshly ground black pepper

 

For the Toum:

90g garlic cloves (about 2 bulbs)

230ml light olive or other neutral oil

75ml lemon juice

 

Kebab Shop Salad:

½  Red cabbage, shredded

2 tbsp sweet cider vinegar 

3 tbsp extra virgin olive oil

250g ripe medium tomatoes, sliced into wedges

½ a cucumber, peeled, cored and sliced into half moons

Flat breads or pittas, warmed 

Leaves of 2 baby gem lettuce heads

Small handful mint leaves

Small handful coriander leaves 

Lemon wedges, to squeeze

Sumac, to sprinkle

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